Mexican Rice

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat

   • a.Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
2. 2

   Step 2

   • a.Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper

   • a.Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
4. 4

   Step 4

   • a.After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
5. 5

   Step 5

   • a.Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

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